This loaf is a sort of accident. I had dates and some very ripe bananas that i needed to get rid of and i decided to put these two recipes together. The date part comes from the book “In Bibi’s Kitchen” by Hawa Hassan and the banana bread part comes from “The River Cottage Family Cookbook” by Hugh Fearnly-Whittingstall. It might be a case of culinary colonisation by combining these two very good, yet continentally different recipes together, but I was desperate. I’m sorry in advance. Nevertheless, the combination of the recipes produce a fabulously moist, yet gently sweet loaf. My dad says its a bit too sweet, so I do suggest reducing the sugar by half as bananas do sweeten when baked. It’s great as an after school snack or a mid afternoon pick-me-up.
12 pitted medjool dates and chopped
125ml boiling water
1tsp baking soda
1/2 tsp salt
3 ripe bananas, mashed
125g caster sugar
300g gluten free self-raising flour
2 large eggs
Zest of 1 lemon
1. Preheat the oven to 160 degrees Celsius. Line a loaf tin with baking parchment or a used loaf tin liner.
2. Chop the dates and put them in a small mixing bowl. Add the boiling water, baking soda and salt and leave until completely cooled.
3. Cream the butter and the sugar in a large mixing bowl until combined. Add on egg and beat in completely, then add the other egg. Add the lemon zest and the date mixture.
3. Mash the bananas well with a fork in a bowl and add them to the rest of the mix, stirring well.
4.Sift the flour into the bowl and carefully fold into the mixture with a large spoon, making sure there are no pockets of flour.
5. Scrape the mixture into the tin and level with the back of the spoon. Bake in the oven for 1 hour and 20 minutes. It is ready when you can put a knife into the centre of the loaf and it comes out clean. Leave the cake to cool and serve with a cup of tea.